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Courgette hash browns with coriander chutney
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2 courgettes, grated
1 medium potato (about 250g), grated
¾ tsp fine sea salt
1 tsp ground cumin
25g pack flat leaf parsley, finely chopped
4 tbsp cornflour
½ tbsp sunflower oil
2 eggs, fried (optional)
28g pack coriander, leaves only
25g pack mint, leaves only
1 lemon, juice
1 green chilli, deseeded if liked
½ tsp salt
½ tsp sugar
1. Preheat the oven to 200ºC, gas mark 6, and line a large baking tray with parchment. In a large bowl, combine the courgettes, potato and salt; leave to sit for 5 minutes. Take a handful of the mixture at a time and squeeze out the excess liquid, putting the squeezed-out mixture in another bowl. Add the cumin, parsley and cornflour; stir to combine. Divide the mixture into 6, then flatten into discs on the baking tray. Drizzle the oil over, then bake for 30 minutes, until golden.
2. Meanwhile, put all the chutney ingredients in a blender and whizz until smooth. Serve the hash browns topped with a spoonful of chutney and a fried egg, if liked.
Cook's tip: If you omit the eggs, these hash browns make a great vegan breakfast or light supper. Just add a dollop of dairy-free yogurt and sprinkle with toasted nuts to make it more substantial.
Typical values per serving:
Per serving (with fried egg)
This recipe was first published in July 2021.